Pesto, made with basil plucked right from the garden, is one of summer's greatest pleasures. Best of all, it's incredibly easy to make, and you can use it in many more ways than simply as a pasta sauce. In my household, we use pesto as a spread on sandwiches, dolloped on toasted French bread for an appetizer, or atop grilled or sautéed chicken or fish.
Making pesto is quite easy if you have a food processor. Once you learn how to make this classic basil pesto, try substituting different types of nuts, or even other herbs, such as parsley or cilantro. You'll quickly discover for yourself how easy it is to add a shot of bold flavor to many dishes.
To make my classic basil pesto, you'll need:
- 1 small clove garlic, minced
- 1/3 cup pine nuts, lightly toasted
- 1 1/4 cups fresh basil leaves (packed)
- 1/4 cup extra virgin olive oil
- 1 tablespoon butter, softened (optional)
- 1 cup (2 ounces) parmesan cheese, grated
- Salt and freshly ground black pepper
Begin by putting the pine nuts and garlic into the work bowl of a food processor, and pulse a few times until the nuts are ground into small pieces.
